Three weeks into studying abroad in the U.S., I started missing German bread. I love American food, but when it comes to “Brotzeit,” those pale, floppy slices of toast just don’t cut it.
I wanted a loaf. I wanted rye. I wanted the sour, moist-yet-crunchy freshness only German bread can provide. Unfortunately, it was impossible to find.
Necessity is the mother of invention, they say, and so eventually, I became desperate enough to decide to bake my own. Since my baking skills are on par with a nine-year-old, this was a much larger-scale effort than it might seem.
Read More